I’ve always wanted to find a cornbread recipe which is delicious — instead of dry and grainy. Well, when we were in Branson for a little getaway last year, we ate at McFarlain’s Restaurant. I took one bite of their cornbread and said, “This is it!”
And then I spent the next five minutes taking little bites and over-analyzing how they achieved such a perfect cornbread. All the while my husband is looking at me like, “Are you okay? It’s just cornbread, honey!”
But he did agree that it was out-of-this world cornbread and he’d love it if I could make it at home. So, I was able to get a copy of the recipe and, after making it at home, I can guarantee you this is quite possibly the world’s best cornbread — ever. My husband and children concur.
World’s Best Honey Cornbread
- 2/3 cup sugar (I used turbinado.)
- 1/4 cup butter, softened
- 4 eggs
- 1/2 cup honey
- 1 1/3 cups milk
- 2 1/3 cups flour
- 1 1/2 Tablespoon baking powder
- 1/2 cup corn meal
- 1 teaspoon salt
Preheat oven to 400 degrees. Cream sugar and butter. Add in eggs, honey and milk and mix well.
Mix together flour, baking powder, corn meal and salt. Mix dry ingredients with wet ingredients carefully. Do not overmix. Batter will be lumpy.
Pour batter in greased 11×14-inch baking pan. Bake for 35 minutes or until golden brown.
I’ve made this several times and love it! Just wondering if a a anyone has tried freezing it?
I have frozen it, but I didn’t think it was as good as it is fresh from the oven!
Made this for a large family meal. Everyone loved the cornbread. It tastes just like the McFarlaine’s honey cornbread we had in Branson. I just need to learn to make the honey butter to go with it. Thank you for the great recipe.
So glad you loved it! -Meg, MSM Team
My family is picky about corn bread. I was trying to find a healthier alternative to Jiffy, which is our favorite. We tried this one and really liked it!! We are a family of 4, and we could have halved the recipe and still had plenty. Thank you!
I like your recipe and appreciate the shortcut with Jiffy mix. I have been adding honey and a little cinnamon for several years now since eating the most delicious cornbread at a Baltimore restaurant. I tasted the cinnamon and my nephew’s wife detected the honey. It was love at first bite!
I don’t have a 11×14 pan and I would like to make them into muffin tins. How long do you think they should bake.
Can you use this recipe to make jalapeno cornbread? I know it sounds weird, but I like “sweet heat” items. Thank you!
Thank you! We love corn bread in our family…and honey! Definitely trying this!
It is sooooo good!
Well….I am learning a lot, Crystal! This recipe is in the oven as I type and I thought I’d head back to your site (while it cooks) to see what the reviews said (an after-thought!). I didn’t realize cornbread could not be sweet and I’m from the SOUTH! 🙂 Had no idea there was so much variety in cornbread! Loved reading all the comments… off to pull out this much-talked-about cornbread!
I made a pot of beans and your cornbread recipe. My whole family loved it. This is my new Favorite Cornbread recipe. THANK YOu
You are so welcome! Glad you enjoyed it!
I was waiting for this recipe. Thanks for posting. I love corn bread but when I try it myself it always come out dry. Can’t wait to try this one.
PS: Is this this most post that you have every received for a recipe.
Thanks for the recipe, I made this today, and it was delicious. My husband who does not like cornbread, ate three pieces, he said it was good.
Thank you so much for sharing this recipe! My husband has always been a fan of cornbread, but he says this IS the best he’s ever had. I would have to agree. My oldest son never really liked cornbread, but he says he actually liked this recipe and had seconds. I guess this one is going into the ‘keeper’ cookbook. Once again, THANK YOU!
😀
Just made this for supper tonite and It’s GONE already. Love it! And for the record, I’m a Southerner.
Ok, I can’t believe all this talk about McFarlain’s and no one has mentioned the “special table.” Take advice from this Bransonite (or is it Bransonian): next time you visit McFarlain’s ask to eat at the “special table.” Try not to let anyone else in your party hear you asking, so they won’t question what makes it special. You’ll have a great time! Oh, and what DOES make it special? Well, you’ll just have to go and find out.
Two-thirds cup of sugar and 1/2 cup of honey? Surely you’re joking!
Authentic Southern corn bread isn’t sweet. Tea is.
Just my two cents. I hope I’m allowed to disagree without being attacked.
I made this last night. It was very good and my boyfriend loved it too! Next time I may add a little more sugar to make it a little sweeter. Thanks!!
I just wanted to say thank you for all the time saving little tricks you are doing to your website – like the recipe print button. That is just so great. Thanks!
Wow, I’m from the North, but I still have to admit, I’d say this sounds more like cake than cornbread!
I grew up on cornbread that’s not a sweet bread, but i have to say, there are cake-like corn bread varieties that I like too. I have always called the sweeter cake-like cornbread Johny cake. 🙂
I can’t wait to try this! All of my previous attempts at making cornbread from scratch have been less that satisfactory ( and that is an understatement!)
Can anyone tell me if this is close to the Boston Market cornbread taste and consistency? That is currently the one that I like the best.
It is close…just add a little more sugar!
Thanks!
I can’t wait to try this recipe. I love sweet cornbread, like Boston Market’s and usually make that over regular cornbread. Although everyone loves it, it is almost more like a cake than cornbread. Hoping this might be a nice middle of the road recipe for us 🙂 Thanks!
McFarlain’s does have pretty good cornbread. I live in Branson and we eat there on occasion. My favorite is the fried sweet potatoes LOL
^savory
Well, I’m a Yankee that likes savoy (not sweet cornbread). I made some the other night and my husband, who’s Eastern European, thought it was AWFUL! Too dry, too crumbly, weird consistency…everyone else all loved it hot out of the oven with a pat of butter, but my poor husband could not get his head around it – and he eats everything!
Maybe I’ll try your cornbread/cake and see if he prefers it. He eats a ton of sugar in his tea and coffee, so maybe the sweetness will make it more appealing to him. Thanks for the alternative 🙂
Crystal, thanks for sharing this. I’m making your soup and the cornbread this weekend. Thanks again.
Oh my, you ladies are making me want BOTH cornbread AND sweet tea! I like all kinds of cornbread but (dry and grainy or soft and cakey — bring ’em on!). I’m going to try this recipe — maybe then my kids will eat some (they claim to NOT like cornbread). Usually, only my FIL and I will eat it. Thanks for the recipe and, hey, GREAT photos, Crystal!
This is exactly the same recipe as the “Johnny cake” I made last year when looking for Caribbean dishes to prepare for my in-laws on their anniversary! We were surprised when we ate it, looked at each other and said: “Cornbread!”
We had your hamburger soup a couple of nights ago and it was a HUGE hit!! I wasn’t sure what everyone would think since not everyone in my family are tomato or cabbage fans. AND my 3 year old cries when we have soup, but EVERYONE loved it even my 3 year old. My eight year old daughter even asked me if she could have the soup for breakfast the next morning. 🙂 We are having the leftover soup tonight and I am going to try this cornbread with it. Thank you for the yummy recipes!!
Oh yay! So glad to hear your family liked it!
I’m from the South and I like cornbread any way you fix it. Sweet, savory, or spicy..YUM!!! My college cafeteria (in SC) had the best sweet cornbread I’ve ever tasted. Can’t wait to try this!
For me, corn bread is the way you bake it. I heat the oil up and then put the batter in, so the outside gets crispy. Muffin tins give each piece that effect, but I really need to buy a cast-iron pan, according to my husband.
We don’t like the cake-style at all – funny how some people love it!
I have a cast iron muffin pan. The thing I don’t like about it is that I put it in the oven and get it hot but by the time I get the hot pan filled it has cooled some and it doesn’t make the crispy crust the a skillet does. It is more of a chewy crust that I really don’t like. I fill as fast as I can but I just haven’t figured out how to keep it hot enough.
Its amazing how many different takes there can be on one food! 🙂
I remember growing up my great grandma crumbling her cornbread into a cup of milk after dinner and having it as dessert. She grew up in Tennessee, married a Pennsylvania man and moved there to raise a family. Liked sweet northern cornbread but she’d fake us out with her RC Cola in a coffee cup and sneak a Moon Pie when she thought we were too busy to notice!
I made this tonight. It was great! Thanks!
Now I have to go make cornbread!!! I bet you never thought this would be controversial, Crystal!!
I am also a southern gal who prefers her buttermilk cornbread, but, I will definitely try this. Thanks for sharing!
Here is one of my favorite cornbread recipes you may like! It is yummy!
Mexican Cornbread
2 eggs
1/4 cup canola oil
1 tbls. bacon drippings
1 1/4 cups buttermilk
1 1/2 cups shredded Cheddar cheese
1 (8 ounce) can cream-style corn
1 large onion, chopped
2 fresh jalapeno peppers, seeded and minced
1 1/2 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tsp. teaspoon salt
Preheat oven to 370 degrees F. Grease an 8 inch cast iron skillet with the oil and place in hot oven. In a small bowl, beat eggs. Mix in oil (from pan in oven) and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos. In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir the egg mixture into the dry ingredients. Mix well. Pour batter into prepared pan. Sprinkle remaining 1/2 cup cheese on top. Bake for 30 to 35 minutes until center is set and top is golden brown. Makes 12 servings.
I Just brought this out of the oven. It’s absolutely phenomenal! Almost like a cake, but requires half the work. Hubby really likes it too! I stopped by at Aldi and picked up some honey for this. I totally love it and I made it in two pans , so the other is going to work with me tomorrow. No more jiffy cornbread mix for me! Thanks for sharing. The muffin idea sounds good too. I will try that next time.
how much was the honey at aldi’s?
$2.39 for a 12 oz bottle of 100% clover honey. $4.xx for the 24 oz bottle. I bought the bigger size because we had just run out after a bout of cold in our house.
Thank you so much for letting me know.
Ditto on the Tippin’s recipe!!
Crystal, do you think it would work as corn muffins? We like to have corn muffins for breakfast (the sweet kind). Usually I use the Trader Joe’s mix, but I’m trying to do more from-scratch baking.
I’d probably have to decrease the baking time to about 18-20 minutes.
Anybody tried this recipe as muffins?
I echo the other commenters in thanking you for such a great site!
I think it definitely would work. I’m thinking you’d probably reduce the baking time to 25 minutes or so. Let me know if you try it and how it turns out!
Oh yes! I went out and picked up some cornmeal to make is. It is so good! I can’t wait for my husband to get home and try it.
That looks really yummy, but that ain’t cornbread. That’s cake. :0)
Acckkk! Can’t believe you came 1 1/2 away! You’ll have to have a ‘convention’ next time. Isn’t family time so overrated? LOL!
Hours that is!
😉
Just had this cornbread a month ago while in Branson on vacation. We liked it, but like alot of southerners, sweet cornbread is considered to have been a mistake in the recipe. My husband remarked that they bought the “cake” out before the meal was served. LOL. It is very good and I think would be very tasty with a savory dish like chili or a spicy soup. Enjoy reading the comments so much. Isn’t it wonderful we are not all alike in our tastes. This world would get very boring.
Okay, I guess I’ll add my .02 to the now-dubbed “Cornbread Wars.” My preference: covered in HONEY! So I have no idea if I like my bread sweet or not. I just follow the Betty Crocker recipe. I’ll try this one though. 🙂
I have been waiting for this recipe for weeks! I love corn bread and the Jiffy just does not cut it! Thank you,can’t wait to try it!
Love all you do on here! Thanks for sharing recipes AND for helping me organize! 🙂
You are very welcome. Thanks for your kind encouragement!
It looks yummy and a bit like a cake recipe with that much sugar…LOL. I tweaked an Ina Garten Barefoot Contessa recipe and we really like it a lot; now that I compared your recipe with it, I’m noticing that ours has a lot of butter in it but less eggs.
We’ll make a half recipe of each and do a bake off and share the details here. It would be so fun to have a corn bread bake off Money Saving Mom style (complete with low cost ingredients, of course!)
Sounds good…but wondering how to make it Gluten free…as I am gluten free……any thoughts anyone?
I have to eat GF, too, as I am gluten intolerant. Whenever I find a recipe I’d like to try that calls for flour, I just sub a GF flour blend. I love Tom Sawyer (found at Whole Foods) and Better Batter’s pretty good, too (found online at betterbatter.org). You can use them as a cup for cup sub. HTH!
Thank you Jenifer! I have been gf for a few months now and am still getting the hang of gf baking.
‘Real’ southern cornbread is only cornmeal and no flour at all so gluten free cornmeal would work just fine.
Do you have a recipe for that? I work occasionally for a lady who has reminisced fondly about this type of cornbread, and I’ve never been able to find one with no flour.
Go to http://www.southernplate.com and look under Breads and look for Dixie Cornbread. There is a recipe and tutorial with pics to take you step by step. I have not personally tried this recipe but I have never tried a recipe from Christy’s site that was not the best. I use the self rising white cornmeal mix made by Tenda Bake and it is excellent if you live in the south and can get that. My second choice would be Martha White white self rising cornmeal. Be sure the skillet is smoking hot before adding the batter.
My family loves what I call Tippins corn bread – tastes just like the now closed restaurant.
1 pkg Jiffy cornbread mix (or any of those small box kinds)
1 pkg Jiffy yellow cake mix (any small box or half a regular cake mix)
2 eggs
2 TB butter, melted
3/4 c milk
1/2 c cold water
Mix all together. Bake at 400 degrees for 15 to 20 min.
Too funny…corn bread was on the menu for tonight. So I made it. I made some changes (I know…one of those people who can’t leave well enough alone! :). Reduced turbinado to 1/2 c.; used 1 c unbleached white flour and the rest whole wheat pastry flour. It is WONDERFUL!! We couldn’t wait for dinner to sample it. It’s still very sweet. I think I could drop the sugar down even more. And I like my corn bread dense, so I might try fussing with more whole flour next time too. Oh, and I think the directions should probably read, “Cream sugar and butter”–with all the other liquids, it didn’t really cream. I just ended up with lumps of butter suspended in the liquid. The bread still turned out though. Sorry for the long post!!
I’ve been thinking about switching from sugar to turbinado but I don’t know where to buy it. I live near a Whole Foods, Trader Joes, and a local natural foods store. Would I buy it at these stores or look elsewhere? And what is a responsible price to pay? I certainly don’t want to pay a fortune. Thanks.
They sell it at all of those stores, they also have it at most regular grocery stores, too, right with the sugars. It is a little more expensive than regular sugar, though, but really good!
What’s a decent price for it? I just want to spend too much….Thanks
I pay a little over $1 a pound at the bulk foods store. It’s about twice that at the health food store.
I solemnly volunteer to be a judge in the Cornbread Wars competition. I promise that I will be fair and honest, as long as I am provided with much corn bread and sweet tea. 😉
lol
It’s in the oven now. I only had enough ingredients for half a batch, so i’m watching it carefully to make sure it’s done. Can’t wait to try it. We’re having left over chili for dinner tonight. It will go great!
We ate there over Thanksgiving, and my husband affectionately referred to it as “corn cake”. lol It is definitely not traditional cornbread, but it’s delicious!
Can’t wait to try it! I found a recipe for honey cornbread on Allrecipes about a year ago and its pretty good but this one sounds even better! Thanks for posting!
We love McFarlain’s Restaurant in Branson! Every time we go to Branson on vacation, we make sure to stop there. I can attest that this is in fact the world’s best corn bread!! They sell mixes that you can bring home at the restaurant and better yet they sell cookbooks that have the recipe that you just shared. 🙂 Yes, very tasty indeed!
What exactly is turbinado? Do you ever use Stevia?
Turbinado is basically raw sugar. We’ve tried Stevia and didn’t particularly care for it.
Well, all of these comments made the lightbulb go on for me :)! Two of my kiddos don’t like cornbread, but the rest of us do. Cornbread happens to be on our menu for tonight. I’m going to try this recipe and call it “Honey Cake” instead and see if the two pickies notice :)!!
I was just thinking about cornbread. I wanted to find a good recipe to try instead of using the boxes. I’ll have to give this one a try. I like it a little sweet too.
Very interesting…..hardly any corn meal in the cornbread! Will have to try. THanks!
It is funny how we all have different preferences. I love sweet cornbread, but prefer regular cornbread for stews and things.
My husband on the other hand won’t eat sweet cornbread for nothing. Yet, he grew up drinking sweet tea which might as well be called half and half. Half sugar half water lol
That sounds like my husband!! Might as well call it syrup it is so sweet.. I prefer southern cornbread (south ga after all) but this does sound really good…
LOL that’s too funny about the sweet tea. Half and half, I love it!
Seriously, one time I went to my inlaws when they were making tea. I thought the tea pitcher was the sugar bowl. Ummm….it wasn’t. It was the sugar going in that pitcher of tea. We all had a good laugh.
What kind of flour? (all purpose white, whole wheat?) I just got a Nutrimill and would love to use freshly ground hard white wheat – would that work well in this recipe?
I used unbleached. I think you could use whole-wheat or half white/half wheat, but it might make it a bit more dense.
Yum! I’ll be adding this to out menu plan next week. Plus I have all the ingredients on hand
Thank you for making one night of menu planning done or next week. I also have cold snowy days in the forecast (thank you Iowa weather) and fully intend to have some chili and this cornbread!
I love a good cornbread recipe! I’m currently using one from my Momma’s old (1953) cookbook. It only calls for a little bit of sugar – not too sweet – but so delicious!
Mary Ellen
The Working Home Keeper
Cornbread wars can be serious! There’s one in my extended family. Personally, I wouldn’t care if I never ate cornbread again! With my Northern roots, the only way I can stand it is with plenty of sugar (so that it is practically a cake!). So I may try this recipe – I have a feeling that I’ll like it. Hopefully it’s not too sweet for my husband.
The comments from everyone are totally cracking me up. I didn’t mean to step on anyone’s toes with my cornbread recipe. Oops. 😉
Potato salad recipes are like that in my family!
So funny you would say that about potato salad, my MIL was so mad at me when she found out I didn’t care for her PA Dutch potato salad. I grew up with german potato salad with mayo.
My husband & I now make our own favorite that is neither my mother’s nor my MIL’s recipe but they both still mutter under their breath at BBQs at our house when they see it. It gives us a good chuckle!
LOL you’re such a rebel Crystal! haha 😛
What does Cream sugar mean？ Thanks.
Use a mixer to blend together until creamy.
Looks like a keeper. Yum!
Can’t wait to try this- I like cornbread but am never satisfied with any recipe I have tried. My husband is picky about it too… so hoping this is “the one”! 🙂
I’m going to make this the next time I make chili… and with the snow coming down outside, chili sounds quite good right now!
It sounds like Marie Callender’s cornbread or corn cake. It is so yummy! When I like cornbread, I want it to be grainy and buttery…..
I am a northerner…just to mix it up! I love cornbread baked in a cast iron skillet, I heat the butter up in the pan and pour the batter in! It is so good with honey, but pretty grainy so you probably wouldn’t like it!
Isn’t it nice that we’re all different? Grain-y cornbread in a skillet is so not my thing! 🙂
Isn’t it? Yours does sound like a fun change! I think I might try it!
It is! I love the variety of foods (even food with the same name) that we all love. It would be wonderful to try southern corn bread in a good southern restaurant. On vacation! For now, from the comfort of my own kitchen, I’ll stick with the sweet “Marie Calendar” style cornbread I grew up with in CA. I can’t wait to try this with chili next week.
Not all southern restaurants have real southern cornbread! Cracker Barrel corn muffins are somewhat good but you have to have that cast iron skillet right out of the oven and the cornbread so hot you can hardly butter it. I try to time it so that I get back up from the table after the prayer to get it out of the oven and turn it out on the plate so it doesn’t cool. I have cast iron that I only bake cornbread in and never wash so that they don’t stick. We don’t really use a recipe, we have our beloved Martha White, White Lily and Tenda Bake in 5 pound bags at the grocery store and you cannot beat the taste and texture.
Hi Laura
Good “southern” cornbread can’t be found in a restaurant….sadly. It can only come from a lady who loves you and who loves to cook! Stop by my house and I’ll make you some. We live in Middle Georgia!
I make something similar to this and it is so good we think of it as dessert. I think sweet cornbread is more of a northern thing.
Yes, my girls thought it was like cake! 🙂
I have to tell you that we are too southern at our house to eat cornbread with sugar in it-it tastes like cake to us! Not meant to be criticism!
Please accept my apology for this comment-it wasn’t nice.
I live in sc and I grew up with “regular” cornbread. My husband is from up north so when we met he told me he hated the southern style of cornbread and preferred it sweet. So I started making it sweet for him but I paired it with different food. I started actually liking it but I classify it under another genre of food. I still don’t think you can mess with real flaky buttery cornbread!
That’s where I am and my MIL grew up here in Kershaw, her Daddy was the only Dr for 50 miles in any direction. They had servants so she grew up like our beloved Scarlet! She straightened me out on this when she ate cornbread at my house shortly after we got married. I wish I could make you hear her accent-She said-“Shuga, we don’t eat cornbread with shuga in it-that’s for Yankees!” I have missed my Southern Belle MIL everday since she died 2 years ago.
How do you make flaky and buttery cornbread? It sounds so delicious! I’ve only had the crumbly kind (which I like too).
What makes crumbly cornbread is the liquid, or lack thereof. We use a recipe (sorry, I’m not at home) that uses buttermilk and sour cream to make ours moist. A lot of cornbread recipes, you can just take out the sugar.
I live in the south, and it took me awhile to wrap my head around “sweet” cornbread. But I found this great cornbread recipe a few months ago that called for honey, and man oh man, is it good! We like to eat the leftovers for breakfast, since there’s just enough sweetness to it.
Lana: Don’t worry about it. Your comment was totally fine. 🙂
Thanks, Crystal:)
I feel the same way about sugar in iced tea … it ruins it for the northerners. 🙂
So funny, I’m also from SC (Rock Hill) and I was reading this recipe, thinking- way too much sugar for me, but I bet my husband would like it (he’s from Ohio)!
I live in fort mill!
I’m with you, too much sugar and not enough CORNMEAL!!!! (The recipe I’m in love with has 50/50 cormeal flour, and 1/4c sugar (and I thought THAT was sweet!). Not saying this recipe wouldnt taste divine, I bet it would! I just prefer something more savory.
I guess we Southerners are pretty passionate about our cornbread. I thought the same thing. “How can it be CORNbread with over 2c. Wheat flour and only 1/2 c. Corn meal.”
Cornbread is traditional in the South because we grow so much corn here, and really don’t grow wheat. So before mass transportation made everything readily available everywhere, people used only local ingredients.
My MIL makes a corn pone which is only fine corn flour and water baked on a greased cast iron griddle.
Isn’t it interesting how people are passionate about regional differences in food?
Blessings from Georgia, way down in Dixie!
I’d love your recipe for southern cornbread. I live in SC and have never made cornbread from scratch. When I want cornbread, we usually get the package of jiffy cornbread from the store. Totally not the same thing.
I like sweet corn breads and the grainy, more southern style corn breads as well. I think the different styles pair with a variety of foods nicely.
I have to agree about the sweetness — that’s not cornbread, that’s CAKE! My children would be thrilled, though — cake with their chili!
😉
Crystal, since you have a mill, you might also want to try milling some corn into corn flour, and using that for part of your flour. I do that in our corn bread. The flavor is awesome without it getting too grainy. I use some corn meal too for texture, but the corn flour really makes an amazing difference!
Thanks for the recipe,
-Laura at TenThingsFarm
Thanks for your suggestion! I want to try that!
Chili is on the menu next week & this cornbread will be PERFECT with it! Thanks, Crystal!
Thanks for the recipe! We always eat a McFarlain’s when we are in Branson specifically for the cornbread!!! It is SO yummy!
That is one of my favorite restaurants in Branson and I love their cornbread (but I also like the real thing crispy not sweet cornbread to eat with vegetables). How were you able to get the recipe? Thank you so much.
They have a cookbook which I discovered in the gift shop next door! I tweaked it some, but it’s the same basic recipe.
OK thanks
I will definitely have to try this recipe! We went there a few years ago when I was pregnant with Lizzie. I remember I had such a craving for cornbread and sweet tea, and someone at our hotel recommended McFarlain’s. We weren’t so sure when we drove up…but it was AMAZING.
I have the same texture issue with cornbread, so I’m excited to make this!
Thanks!
Crystal, thanks so much for posting this!! I’ve been waiting. And I still have 8 days before baby arrives so I can try it out!!! I actually have been checking the site several times today to see if you posted it.
And I wanted to say thanks to the person who gave me their recipe a week or so ago. Made it last night and it was great. My 3 1/2 year olds loved it and that is what motivated them to eat the rest of their dinner.
Crystal, thanks for your website. I LOVE all your posts and how many other sites and information I have found through your links. I am amazed at the quality of blogs you link too. I was just telling my husband last night that your website I frequent daily now and find so much WEALTH through it, emotionally, spiritually and financially!! Thank you!! And I love the quality too. Also, those following it seem to share the same values and I don’t have to winch when reading a comment etc.
I think I could eat cornbread everyday! I have a recipe that I think is pretty darn good, but I’m anxious to try your recipe.
We need a battle of the cornbreads now. Bev, please share your recipe!!!
Sounds delicious. I may make it today we are having an at home snow day. I live just outside of Branson and have never been to McFarlain’s.
I live in Kirbyville and I don’t think I’ve eaten there either!